1. In a medium bowl, mix chicken (skin and bones removed), cream cheese and onions. Add hot sauce (I used 2 1/2 tbsp of hot sauce, but you can use up to 3 or 4 if you like your chicken spicy!) and salt, garlic powder and pepper. Adjust seasoning to taste! 2. Roll out pie dough (or pastry) and cut 24 even four inch circles or football shapes. Place dough on a cookie sheet lined with parchment paper, and freeze for 5-10 min.
3. Preheat oven to 425F degrees.
4. Take an ice cream scoop or tablespoon and place a big helping of the chicken mix onto 12 of the pie cutouts. Place the other 12 pie cutouts on top, then press with a fork to seal the pies. Cut a couple skinny strips of the dough to create little laces if you are making football shapes. Freeze pies for another 10-15 min.
5. Brush pies with the beaten egg, sprinkle with parmesan cheese and then bake the pies for 15-18 min. Ovens vary, so start checking at 14 min. You want your pies to be a nice golden brown color.
6.For the ranch, chop your fresh herbs so they are super fine. Mix all ingredients in a large glass bowl or mixing cup! This recipe is super easy and delicious! Once everything is mixed, adjust seasoning to taste, chill the ranch for 30-60 min, dip yo pies, and enjoy! Store in fridge for up to 3 days after baking!
Here are some important Pro tips by Maude
Chilling your dough before baking is critical. If you want flaky layers, chill your pies for at least 30 min before baking.
I find that sometimes I have to add more hot sauce to my mix. You can add up to 5 or 6 tbsp of hot sauce if you like your
Let your ranch chill for at least 30 minutes or even longer! This allows for all the flavors to marry!
Reheating your pies is easy! Bake your pies at 350 degrees for about 15- 20 minutes. They still taste delicious.